Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

The Verdict:

Four generations of my family ate this dinner and everyone adored it. I have never had a home-made sauce taste so marvelous. I truly wish I could have sat in the corner with a straw to suck up all the deliciousness.

It makes a lot of sauce. I packaged the rest of the sauce up for my brother and his wife to re-use in their crockpot with a hunk o' meat.

anon, you have to click on Karina's site for the recipe. I followed it to the letter. Let me know if there is anything I can do to help with the CD dx--the first few months are the hardest, but it gets much, much easier. I promise.

This is anon; I just figured out I have an account so now will use my real name!Went to K. site, thanks! Lots of good info there too. Dx was a surprise, but I am feeling so much better that it isn't so bad now. Basically just sticking to whole foods, thats why your site has been helpful. I am not much of a cook, but I know I can do this crockpot stuff. After all, I have mastered GF bread in my Breadman. Thanks again!

I have a couple of crazy easy Crock pot recipes on my blog that are good and easy and different. You might try the Crockpot unstuffed cabbage and the Lazy Spaghetti Sauce (oh and the Bison Chili). If you need a couple of days off...

I love your site! We are not a gluten free household but we have friends who are. I passed your blog on to her and I'm adapting your recipes for whatever I have on hand. Love the format and the "verdict" at the end. I can't wait to see what you do each day. It's part of my daily blog roll. Keep doin' what you're doin'.

I made this and it's fantastic. The family wouldn't eat the raisins, but they wouldn't even try them either. It was all amazing. The pomegranite juice is kind of pricey, so I put the rest in 1 c amounts into ziplocks and froze them. I didn't brown the mean either, and used a cheap cut, and it was still extremely tender. This is a great one for guests - no effort! Thanks for all your good work!

I finally made this tonight too. It was easy and delicious. My kids wouldn't eat it, either, Jennifer (said it was "too spicy"...they are wimps when it comes to flavors). But my husband and I loved it. I did end up browning the beef, but I don't know if it was necessary. I agree that the pomegranate juice is expensive ($8...as much as the meat!), but the tangy taste and nutrients are worth it. Served it on soft polenta and with sauteed spinach. Yum! (BTW...polenta is another thing you might want to try in the crockpot...not sure if it would work, but I guess you're up for the challenge!).

I also wanted to add that when I run out of the Pomegranate juice I might try cranberry. Similar flavor/acidity, might be good at a more reasonable price. Although I got 5 bags (plus the one that leaked) beside our original dinner, so not too bad when you figure cost per meal.

Yum! About 45 minutes before serving I scooped out a few ladles of the sauce and simmered on the stove until it reduced to a nice syrup -- the concentrated, thicker flavor was great! We spooned it over the beef and brown rice we at with it. Tasty!

made this last night and it was great. i will take the earlier suggestion from one of your readers to leave the top off and turn on high for the last 30 minutes to thicken the sauce. but it was delicious and the meat - i used a chuck roast also -it was so tender.FWIW when i stirred the pot towards the end i couldn't figure out where the pearl onions came from -DUH! - it was the plumped golden raisins!

I never, ever make a recipe for a batch of people that I've never made before, but I took a chance on this recipe this weekend and it was FEN-NOM-EEE-NULL!! Thank you so much for posting this, and the rest of the recipes in your blog. I think I'll be attempting your Mole this weekend :)

I made this tonight, it was fantastic! Next time I will not add the maple syrup and I will reduce it. It was a little too sweet for my family's taste. The juice was sweet enough. I added some corn starch to thicken it this time as I didn't have time to reduce it tonight. Tasted a lot like an expensive wine and short rib recipe I make that is very fussy and I think this tastes a little better and costs less.

I see cranberries (I think!) in the photo. Would you recommend them as a substitute for the raisins? Addition? I love cranberries and my husband is not a huge fan of raisins. Thanks - the meal sounds delish.

Just got the new The Hamilton Beach Set n' Forget crockpot and this was the first recipe I tried. I followed the recipe exactly and it came out fantastic. Agree that the smell and sauce only add to how good it is. Thank you!

I tried this recipe and love it! I used dried cherries instead of raisins (it was what I had) and in think it paired nicely with the pom juice. I too would reduce the sauce. As this was tonight's supper for 2, there will be lots of yummy leftovers. I made mashed potato & cauliflower but I like the polenta suggestion. Definitely something I'll do again. Thanks!!!

I made this tonight and it was delicious. We ate everything, including the golden raisins! The sauce came out incredibly flavorful. The only change I made is that I did not use the POM juice, too expensive for me. Instead, I used pomegranate molasses sold at any Middle Eastern market. It is very concentrated so I used quarter a cup instead of a full cup for POM juice. The pomegranate molasses is $3-4 and you can use at least 10 times in a dish like that. I can not believe how easy yet delicious this dish is. I will be making this a lot, thank you!

I made this for dinner tonight. I used a Chuckeye Pot Roast, which was weirdly tough. Go figure. I had to change a few seasonings because I don't have Herbs de Provence. I looked up what was in it and was missing the Tarragon, Chevril and Mint. I don't know how much difference that makes. I also used plain ol raisins. I also juiced a pomegranate that I've had in my fridge for months. One pomegranate gave me a cup of juice. That was a lot cheaper than using the bottled stuff since I only paid a buck for the whole fruit. You can juice it like you would an orange using the pyramid thingy. I made the mistake of putting the whole thing chopped up into my LaLanne juicer and it came out bitter. In the end, the sauce did not taste bitter, but I wonder how much it affected the flavor. It was then that I looked up HOW to juice a pom. LOL. Live and learn. Anyhow, we loved this. The house smelled insane! My 6 yo loved it shredded in a lettuce wrap with the sauce reduced a bit and wants to take it to school cold for lunch tomorrow. She's on a gluten free diet, so it was a nice change for her. I also ate it that way but added chopped green onions on top. Cheese would've been insane, and bacon...sigh...but alas, I am trying to loose weight. My husband enjoyed it on hamburger buns with cheese (no sauce) sort of like shredded pork sandwiches. I think it would've been really good on those Hawaiian rolls since its nicely sweet! So, we're not much for pot roast (and don't ask me why I had a huge chunk in the freezer!) and have decided that we will have this again and again! Nicely done! The best part? My 9 month old enjoyed the meat and sauce ground up, it also being his first taste of beef, and I now have a few batches in the freezer for him! BONUS!